Vegetal Heat

At Denver’s Restaurant Olivia, giardiniera is finding its place on the menu in thoughtful, unexpected ways. Ty Leon, executive chef and co-owner, sees giardiniera as a flavor component worth deeper exploration—one that aligns with the restaurant’s sustainable, story-driven approach. “Giardiniera has recently piqued my interest. I’m excited about its potential and have plans to explore how best to incorporate it more regularly,” he says. Currently featured on the Eggplant Parmesan, it lends brightness and crunch to a roasted garlic pomodoro, paired with spaghetti squash for a modern, veg-forward twist. Leon has also featured it as a textural finish to the Involtini, topped with a creative giardiniera gremolata breadcrumb.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.